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Cold cucumber soup {Cucumber Gazpacho}

Recipe for cucumber gazpacho, a refreshing cold cucumber soup made with English cucumbers, cilantro, garlic, green onions, lime juice, olive oil.

Prep Time
10 mins
Additional Time
2 hrs
Servings: 4 people
Course: Appetizer , Soup
Cuisine: Fusion , Spanish , International

Ingredients

  • 2 large English variety seedless cucumbers about 2 pounds– cut in medium size pieces
  • 1 small bunch of cilantro
  • 1-2 garlic cloves crushed, adjust to taste
  • 1-2 green onion stalks roughly chopped – can also use white onions
  • Juice of 2-3 limes about ¼ cup
  • ¼ cup water – optional
  • 1 ripe avocado – optional
  • salt to taste
To garnish the soup:
  • Olive oil to drizzle
  • Your choice of croutons or garlic bread I made some waffle garlic herb croutons
  • Lime marinated pickled red onions cebollas encurtidas
  • cilantro leaves
  • Creme Fraiche
  • smoked salmon

Instructions

    Cup of Yum
  1. Combine the cucumbers, cilantro, crushed garlic, green onions and lime juice in a blender or food processor. Blend or pulse until you have the desired consistency – some people like it chunkier and others prefer a smoother mix. Add a ripe avocado (peeled and seed removed) for an extra creamy version.
  2. Taste and add salt if desired. For best flavor, chill the soup for 1-2 hours before serving. Mix it well before serving.
  3. Serve with croutons or garlic toast, pickled red onions, a drizzle of olive oil, and cilantro leaves. Other topping options include smoked salmon, crème fraiche, etc.